Do you feel attempted by something hot, creamy and French? With a tasting of Parisian cuisine, but without plane ticket? This is a French onion soup!
It’s time to discover magic French onion soupprepared according to the recipe for a renowned culinary teacher Marta Stewart.
See also
Onion soup: when simplicity becomes perfection
The French onion soup is one of those dishes that shows that a few ingredients of everyday use are enough to obtain a luxurious flavor. The key to success is patience and the use of quality ingredients. In this version of the soup you will not have to stay in front of the stove: the caramellors in the oven. This means less work, but an equally rich flavor.
In addition, Martha Stewart offers the opportunity to use chicken bases Instead of beef, which makes the dish lighter but no less delicious.
French onion soup according to Martha Stewart’s recipe
ingredients
- 10 medium yellow onions (about 2 kg), washed, peeled and cut into thin slices
- 2 tablespoons of olive oil
- 2 tablespoons of sugar
- 1 teaspoon of dried thyme
- Fresh ground salt and pepper
- 1200 ml of chicken broth
- 180 ml of dry red wine
- 6 cups of water
- 4 slices of toasted wholemeal bread
- 100 g of thin cut Swiss cheese
For cheese toast:
Instructions
- 1. Baked preparation and onions: Preheat the oven to 230 ° C. In a large baking pan, mix the chopped onion, oil, sugar, thyme, 2 teaspoons of salt and a little pepper. Cover with an aluminum sheet and cook for 30 minutes, until the onions are softened and have started to issue steam.
- Pour the soup into the bowls, add the slices of cheese bread and serve immediately. You can also cool it e freeze up to three months.
2. Caramelling onions: Remove the foil, add the onion and continue cooking. Mix every 30 minutes until golden and caramelized, about 60-75 minutes.
3. All together in a pot: Transfer the onion to a larger pot. Add the chicken broth and 6 cups of water. Bring to a boil, then lower the flame and let it simmer for 20 minutes.
4. Degrease the pan: Put the pan in on the fire where you roasted the onions, pour the wine and scrape the caramelized pieces with a wooden spoon. Cook for 2 minutes, then pour the liquid into a soup pot.
5. Cheast toast: Turn on the oven grill. Arrange a slice of cheese on each slice of bread and toast until the cheese has melted and slightly golden, about 2-3 minutes. If you wish, cut the slices into triangles.
